Smoking Times and Temperatures Chart

My smoking times and temperatures chart for smoking meat is just below but first, a few words about thermometers, without which you would not need this chart.

Temperature should always be used to determine when the meat is done cooking rather than the time.

I highly recommend a digital probe meat thermometer to monitor the temperature of the meat while it smokes. These thermometers have a probe(s) that stays in the meat while it smokes. The probe is attached to a braided metal wire that runs through the door or an opening to the unit outside of the smoker.

You can also use an instant-read digital thermometer such as the Thermapen Mk4 which reads in about 3 seconds for about $99.

This is the thermometer that I use for all of my cooking and I recommend you do the same. Get yours today!

Or– if you are watching your dollars and don't mind waiting 4-5 seconds for a reading, the ThermoPop is equally high in quality and you can get it for just $29.

*Extra meaty just means more of the pork loin was left attached. Pork loin is a lean meat and tends to dry out when it is cooked beyond 145°F. For this reason, I recommend purchasing baby back ribs that are NOT extra meaty for a much better eating experience.

*cooking to “Tender” just means the meat is not done until it gets tender. This is used mainly in smoking/cooking ribs. To test for tenderness, grasp two of the bones and pull them in opposite directions. If the meat tears easily then the meat is considered “Tender” and is ready to eat.

If you want to check pork ribs for temperature, place the probe between the bones making sure to not touch the bone. You are looking for 195°F when the ribs are done and tender.

Why is there a difference between USDA safe finished temperature and the Chefs recommended finish temperature?

Just because a piece of meat is safe at a certain temperature does not mean it is tender yet. Many cuts such as brisket and pork butt are safe to eat at a relatively low temperature however, they are still tough as leather at that temperature. They must be cooked to a much higher temperature to break down the meat, melt the fat and collagen and make them tender.

Some cuts or types of meat are recommended to be cooked below what is recommended by the USDA. This is sometimes because the risk is low or it is strongly believed that the USDA is overshooting the safe done temperature. Some food is just not very good when cooked to the recommended safe temperature. For years, the USDA recommended to cook pork to 160°F which yielded a very dry, tough, tasteless pork loin, pork tenderloin, pork chop, etc. I have always cooked pork to 140-145 as do most other chefs and recently the USDA changed their safe temperature to only 145°F for all cuts of pork that are not ground.. making a better finished product that is, in fact, safe to eat.

What about appetizers that use ground beef or pork?

Anything that uses ground beef or pork must be cooked to at least 160 °F in order for it to be safe. Most bacteria and pathogens live on the outside of the meat. When the meat is ground, these are spread thoughout the meat and it must be cooked to a high temperature of 160°F to make sure it is safe.

If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

Read these recent testimonies:

Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well!

Peter S.

Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future!

Michelle M.

I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while.

Darwyn B.

You see the raving testimonies and you wonder, “Can the recipes really be that good?”

No worries! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Now that's a bargain and you know it. Let's review:

You decide you don't like the recipes.. you don't pay!

The recipes are absolutely amazing!

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Well.. what are you waiting for.. click on the big orange button below to order the recipes now.

The archived recipes are located at https://www.smoking-meat.com/category/newsletters. You can also use the search function on the site by clicking on the magnifying glass at the top right of the page. You can search for things like brisket, pulled pork, chicken, etc. and it will bring up all of the posts that include that subject matter.

My comment here is not following a particular thread, but only offered as enlightening on construction or modification of existing smokers / grills.

Some metals are not safe for construction of or modifications to cooking (smoking) devices

Any metal that has been galvanized will release zinc oxide vapor when exposed to heat that are toxic /poisonous that can be life threading when inhaled. The toxic zinc oxide can also permeate the food being cooked and when ingested can cause multiple health
Problems, including death

Copper /brass: cooking salty food in copper vessel is not advised simply because iodine present in salt quickly reacts with copper, which releases more copper particles. Hence, you must be careful before cooking in such utensils.

Any Chrome plated metal: Chrome is a thin electroplated coating on metal and will delaminate when exposed to heat. Additionally, Chrome is poison. Either hexavalent chromium or trivalent chromium may be used to produce chrome. The electroplating chemicals for both processes are toxic and regulated in many countries. Hexavalent chromium is extremely toxic, so trivalent chrome or tri-chrome tends to be more popular for modern applications.

Aluminum will release oxides of aluminum when heated and be harmful to health. In the 1970s, a Canadian researcher published a study stating that he had found high levels of aluminum in the brains of Alzheimer’s patients.

Ceramic coatings are based on silica sand which some can have heavy metals like lead and cadmium and especially if colored red. There are test kits available to use on ceramics for these components:

I keep a spreadsheet on smoking times with columns for type of meat, weather, weight of meat, time, temperature of smoker, final meat temperature, and calculate average smoke time per lb.for everything I smoke.

First of all, THANK YOU for everything. I would not be the smoking maestro without all the info you have given me.
But for this article, I question the accuracy or at least need a reason for what I believe is a discrepancy. You have listed the cooking time for chicken legs and thighs at 2 hours but for chicken quarters you say 4 hours at the same temperature. What am I missing here. Same meat…just cut. Separate by one inch and the time is cut in half??? PLMK TY

Jeff, Love your newsletter …. Love the Time and Temperature Chart …. I noticed that you forgot Bacon …. cooking Bacon all by itself. Bacon done in the smoker is perfect for BLTs …. and tasty on salads as well. I notice you do bacon wrapped things often. How about posting just a bacon recipe no seasonings ? Thanks for all the hard work you do in keeping your newsletter fresh.

Such a fun adventure through your pantry! A few of my must-haves not on your shelves are Pork Verde (both cubed, which is served like a soup, and shredded, which I use in enchiladas), Navy Bean Soup, Cranberry Sauce, Beef Bourguignon & Mushroom Bourguignon, Ground Beef (plain and Mexican for tacos), and Meatballs. I also must must MUST have fruit sauces with cabernet. I’ve made them with plums, and a cranberry/blueberry mixture. O.M.G. Amazing over vanilla ice cream, pancakes/French toast, cheesecake…etc.﻿

I have done a few briskets and have created a rub that I really enjoy.

My problem is reconciling the time and internal temperatures list on your site.

With an indirect heat (smoker box) on the side of my charcoal grill, I maintain the temp at 225. The price thermometer in the brisket indicates done in less than 6 hours… Not nearly the 12-20 hours in the guide.

Hi Kris, I believe the extra time is needed to break down some of the tough fibers in the meat. There is a more technical explanation but I have long since forgotten the details. I think if you try leaving it on longer you will find it is well worth it. Good luck.

The number of pieces in the smoker is irrelevant so long as you can maintained the same temps everywhere. For instance my pellet grill uses convection fans to keep temps the same in any spot in the grill, no hot spots.with you electric smoker as long as you rotate properly there should not be an issue. Just make sure you check your temps closely.

Jeff, I used your recipe for tender brisket and it was awesome!!! We host a yearly 4th of July shindig and its centered around my smoked meat. I’ve done briskets in the past and they was ok, well until I found your recipe. Last year I smoked according to method and everyone is still talking about that awesome brisket!!! That’s the stuff dreams are made of. Cant thank you enough for your smoking wisdom.

I am attempting to smoke chicken quarters for my husband’s surprise party. Normally, he’s the smoke master, but I obviously can’t ask him…I see that the temp for chicken quarters is 250-275 for 4 hours. We have a pretty big smoker and I need to do enough to feed roughly 100 people. Would I still do it for 4 hours, or should I plan on doing it longer? Any advice would be greatly appreciated!

Danyelle, you need to somehow make sure the chicken gets to 165 °F however long that takes. All smokers move air and heat around differently and the times will vary somewhat so to be safe you need to use a meat thermometer to make sure it has reached the proper temperature.

I recently bought my first smoker. It is char broil. I used it yesterday but could not get the temp above 200 degrees. I did adjust the top by closing more. But is says not to close all the way. I need help please any ideas

If This is a stick burner you need to open the flue to draw air into the fire box that’s how you regulate the smoke chamber temp. Adjust the damper on the fire box the opposite of the damper in small increments one you get to temp.

Ok always leave stack open all the way then get a small coal bed in fire box put one or two pieces of wood hickory cherry maple … Ect keep fire box open for at least 3 mins to awllow wood to catch then close firebox lid and leave all vets open

Time doesn’t really matter temperature does, however to give you a time frame, I would smoke it at 275 for 10 hours or there about until the shoulder is 190 to 210 degrees internal temperature. That’s assuming you want it to pull.

I must have missed the size of your roast, a smaller roast like that will reach temperature much faster I would say anywhere from 6 to 8 hours at the temps I gave you.

Also I take and cut an onion int 4 rings, don’t separate the rings just put them in a pan to hold the roast off the bottom of the roasting pan, then pour apple juice into the bottom to help keep the roast moist, every hour you can ladle the juice over the roast or spritz it with a squirt bottle with apple juice. The onions add great flavor.

Skimming the article, it seems to only be advising cook temperature on products that contain (raw) pork liver, not pork in general.

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SDH
September 10, 2016 at 8:06 pm

HEV is a blood born illness, so if the pork meat you are cooking never had blood running through the muscles like all other animals do, then don’t worry yourself about it. To me it makes sense to just cook it a bit longer for safety.

That is my recommendation for most things. The most common exception is poultry which does not greatly benefit from low and slow. The only reason for low and slow on poultry is to give the smoke more time to flavor the meat. In the oven this is not necessary and it can be bumped up to 275 or even 300°F in most cases.

Guys, forget the pound\time ratio. It is flawed due to different fat to muscle ratios. I have been BBQ’ing for over 32 years. Just get an instant digital thermometer, (I recommend Thermopen). Your target temp (when connective tissue breaks down) is 192-195 for a brisket flat and 196-200 for the tip. (You should separate the flat from the tip\point before cooking). For pork shoulder\butts it is 195. It will literally fall apart as you remove it from the smoker. I smoke at 225. Pork is around 6-7 hours, and brisket is 12-14 hrs., depending on size. It can vary. Let it rest before cutting\pulling. Enjoy!

I was trying to figure out how to get a little more smoke flavor. I have masterbuilt Electric smoker. I was wondering if anyone can answer what exactly is happening if I open or close the vent on a top. Also I was thinking if I cook my meat to my target temperature. THEN change the smoker temp to the target temperature to extend the time at the target temperature and on the smoke. Without over cooking the meat. Does anyone think I would have good results with this method?

David: If you open or close the vent at the top you are letting more (or less) hot air and smoke out. It is possible to control temp that way for charcoal or wood smokers, but yours is electric, so it has a thermostat to control temps. If you want more smoke flavor, there are 2 preferred ways with an electric smoker, either A) make more smoke (more pellets or more chips) while cooking or B) cook it at a lower pit temperature for a longer time, which allows it to suck up more smoke while reaching “done”. Holding at the “done” temp for a longer time to suck up more smoke will work, but you risk drying it out. Personally I prefer option B).

Use turkey temps for poultry other then chicken. Chicken needs to cook more thoroughly because the meat is separated and allows pathogens to seep into the deep tissue of the meat, other fowl do not have the same issue and can be treated like turkey except smaller.

Ken, Same as if you were cooking one chicken, just make sure the juices run clear and it’s done, should take 4.5 hours to cook at 225. I recommend brining all the chickens the night before, basic brine is gallon of water, one cup of kosher salt, one cup of brown sugar. Have fun!

Most everything I find has shorter cooking times for chicken quarters then 3 hrs. I love and use your chart and newsletter regularly, but quarters have been extremely shorter cooking times from your chart. How many quarters are you smoking for it to take three hours? Any reason why mine are getting done around an hour/hour and half at 250-275? Thanks…and again appreciate your info!

I have an electric Old Smokey and don’t wrap picnic pork in foil. I cook at about 200 degrees to in an internal temp of 205. I put rub on 24 hours before and let set in the fridge, then wrap when done for about and hour. 180-190 seems to be the longest stretch given stall.

The smoke times were way off for the brisket, an hour and a half per pound was not enough! I got a 5 lbs brisket, smoked it for 7.5 hours at 225 a 250 and the internal temp was only at 135… Took an extra 6 hours to bring it to 190…

I followed your chart for whole chicken and it turned out beautifully! 5 lb beer can chicken. 4 hrs @ 250. Thanks for the time/temp advice. Chicken was 175-180 when I pulled it off. I use a charcoal grill I bought at Sam’s club many years back. It requires a lot of attention, but that makes success that much more enjoyable.

I want to smoke a beef roast, what would be a good size and at what temperature should it be done and how long will it take. I have a large big green egg. I have done several pork butts and they have turned out very good but I have never gone a beef roast. Your info will be what I will go by.

I’m from Louisiana,so I have a passion for food, I’ve spent the last 3 years in austin and learned a thing or two about BBQ, I’m wanting to start a catering business, my question is I don’t have specific recipes I usallly just go by taste and I’ve never been formally trained but I love serving people great food and most all I’ve produced has been a hit,how do I go to the next level?

Clint, there are very many recipes for rubs, sauces, and mops on the internet. I counted 145 different bottles of BBQ sauce at my local ACE hardware. No one has the final answer. I suggest

1. Make careful notes of each one you make or have made, and include your reactions. Here in Denver, the dryness and low air make a difference in how things taste (and cook). Record the reactions of people eating too.

3. Study the idea behind the rubs and sauces – that is the balance of the four S’s: sweet, savory, spices, and spicy. I add tang too. I tasted different ingredients separately, together, and on meat to get an idea of how they interact.

4. Get going.

It seems to me that there are not really “secrets” in these things. Most mixtures seem to do a pretty good job, but there are better and not so good balances in them. It is more BBQ technique than ingredients. That’s why notes are so useful.

To shadows, with the upright smoker. Drilling holes in the “coal pan” helps, as mentioned. I would also recommend buying a small grate that would fit inside the coal pan, elevate the grate a bit so sir can circulate under the coals. This has worked well for me in Colorado, where oxygen is scarce. Should only need 20 briquettes or so at a time on a warm day. I’d also get a new/better thermostat. Good luck, tom

@shadows you can drill a few holes in the charcoal pan, it will help it get to temperature with increased airflow across the coals. An upright smoker was the first I bought and did not have too good of results, same issues you had. There’s a pretty cheap brinkman offset smoker at home depot for $99. It gets the job done but it will rust real quick. If you’re ok with an eyesore in your grilling space, it definitely is serviceable. Though you’ll still need to add coals for long cooks, it does have a grate that the coals sit on so you can sweep out the ash that falls through to avoid coals getting choked out like in the pans of the upright.

By insulating the Brinkman offset you can get really good results. I have a New Braunfels design that got sold to Brinkman. I write it up. don’t see a way to attach a copy to this reply, but I will be glad to send you a copy if you send me your e-mail. Mine is [email protected].

Basically, I insulated the outside, installed some internal baffles to get the heat below the grate, added an extension to the stack, and a few other small modifications. Made a huge difference. I am smoking two chickens right now.

I have a Charbroil upright charcoal/wood smoker with pans for coal and water. The coal pan is small and does not hold much so I have to keep loading in hot coals. It also does not heat up easily. Is there a solution for this other then buying a different smoker?

I have two 5lb whole chickens i want to smoke. My smoker is electric and self-regulated at 225°. You recommend 250. How long do you think to smoke those birds? Will the skin end up rubbery? Thanks in advance.

Saw your question on smoking-meat.com. I’m trying to smoke 2 chickens in an electric smoker as well. Did you learn anything about the timing of it? I’m not sure how long it will take (double the time or the same time?)

Have you removed it from the package yet? That is either the butt and the picnic still attached (the entire shoulder) or you have a twin pack of pork butts. Usually they are 6 to 8 lbs each.

I only say something about the twin pack because I have had this asked before and it turned out to be 2 pork butts packed very tightly into a plastic wrapped package. Let us know what you find out on this..

[…] Here’s the tricky part of smoking…how long?! Well, that really depends on the smoker you use. Our new electric smoker has a meat thermometer which helps us gauge time. Here’s a great post on times & temperatures for a variety of meats: http://www.smoking-meat.com/smoking-times-and-temperatures-chart […]

I have a Brinkmann Gourmet Electric Smoker. It has heating elements and lava rocks at the bottom. I am unable to regulate the heat (I just plug in a wait). Thing is that I have never smoked anything longer than maybe an hour and a half. I did salmon fillets and it took maybe 30 minutes (and tasted great). Did a beef brisket and it took an hour and 10 minutes. So far we have not gotten sick but I’m wondering if the time to smoke is set in stone or is it best to just measure for temperature and ignore the time?

It’s the temperature in the meat that tells you it’s done, get a digital thermometer. I have the same unit as u, be careful because the paint is peeling on the inside of the top piece otherwise it’s great’

My wife is on a kick to rid the kids of nitrate, gluton and MSG so I have decided to try and “smoke” and “jerky” my own meat (not BBQ). Smoking would be a bunch of different items and jerky would be venison. I picked up a Traulsen RW232W-COR01 46 Cu. Ft. Two Section Heated Holding Cabinet that I plan to use to introduce smoke and then use the controlled heating from the unit to keep the meat between 135-180*. I made the purchase (used) before I thought about if this even a good idea. When I get venison, I make jerky out of about 80% of it, will this due the trick? Will the introduction of the smoke add some heat to get that max temp of the unit of 180 high enough to smoke a wide range of items?
Thanks in advance and awesome site.

Yes you can. I am thinking it will take about 4 hours (depending on your smoker temperature, how often you open the lid and how cold it is when you place it on the smoker grate) but let the finished temperature be your guide. Once it reaches 165°F in the breast and thigh, it is done.

I have read your instructions for different types of smoked turkeys and your recommendation is a 12-13lb turkey. I bought a 16 lb turkey to smoke but am now wondering if that is too large. What would be the downside aside from the length of time it would take to smoking a turkey this large. Is there a rule of thumb on time/pound?

Hey Jeff. Just wanted to stop by to say thank you for your tips and advice on this website. I used the 4-1-1 tonight (trying to figure out my new smoker) and they came out so much better than the way i was doing it before. Once again THANK YOU!!! (from the dogs too lol)

I am using an electric smoker to smoke a Boston butt and we lost power after and hour into smoking and it came back on 6 hours later. When the power came back on the smoker temp was 105 degrees and the meat temp was 122 degrees. Should we throw out the butt or keep it ?

Sorry I didn’t get to this in time to help but, for future reference, if any meat drops below it’s safe temperature for more than 2 hours, it should be thrown out. “If I have doubt, I throw it out”

For pork, this would be 145 °F and it sounds like it may have been ok since it was still at 122°F when power returned. Chances are it was fine but if I wasn’t sure, I would just throw it out to be safe.

I own a Brinkman offset smoker and I am sure as you know they are difficult to control. If you are down for saving some money and don’t mind making some modifications to your smoker then this might help. I pulled 2 burners off of old grills and installed them as follow. One, install the first one inside your fire box and get a stainless steel half pan with holes drilled in it. This will be your wood box and the propane burner is your ignition system. This will allow you to create as little or as much smoke as you desire. You will also be able to cold smoke as this doesn’t create as much heat as burning all wood. Second, install another burner in the actual smoke box under the water pan. This will allow you to control your temperature. I love this modification for many reasons, but the most obvious is you can set your meat and leave for extended periods of time. If you need any more information please let me know.

About ash buildup – I have a small New Braunfels off set smoker that I got about 12 years ago. It had two problems: ash buildup that made short run time and variable internal temperatures. I insulated the outside of the firebox and cooking chamber with 2.5 inch of fiberglass house insulation covered by sheet metal. Both problems solved! It will run 6-7 hours on one charcoal load at 225 °F. Temperature variation is within 30 °F.

Maybe insulating the smoker of yours would help too.

Yes, the plastic covering on the insulation burned up but the sheet metal holds it in place and the fiberglass is fine.

Get an electronic temperature gauge with multiple probes on it. This will allow you to control the temp of each piece of meat. As for the cooking temp, I would set the cooker at the highest one and pull the meats as they get finished. I hope this is helpful.

[…] The slow part is cooking takes 4 to 6 hours, sometimes more depending on your meat preference. This chart can help you deiced how long. On the Grill On the grill, place the meat of choice off to the side, […]

Both my wife and myself are becoming seriously disillusioned with smoking, we have a Kingsford Bullet Smoker and have tried to smoke a whole chicken on a number of occasions and have great difficulty in mainatining temperature beyond 2 hours, despite loading as much charcoal as we can and if we need to replenish the water bowl we always use hot water from a kettle. We also try to refrain from opening the smoker to check on the meat as we are aware this will release all the heat build-up.

We are getting close to the point where the smoker is going to end up on the refuse tip.

Nigel,
Just taking a stab at your question, also late to the party you probably have already received a number of responses. A lot of the “Bullet” style smokers suffer from the same design flaw; Ash build up. Your standard kettle type grill usually comes with a solid pan, not allowing for Ash removal and air to the coals to assist in keeping them lit and heating the cooking chamber. The Bullet comes with a “coal grill”, so that is nice, it allows for air movement but after awhile ash builds up in the bottom, possibly covering the air vents and lowering the air to the coals.
If this is the issue you could drill a whole directly in the bottom of the grill to allow for ash removal. You might be able to find a “Bulk Head” connector and nipple at your local hardware store. Anyway…Happy smoking. I apologize if this answer is way off base. Can only relate to my experiences with Bullet and kettle style smokers.

About ash buildup – I have a small New Braunfels off set smoker that I got about 12 years ago. It had two problems: ash buildup that made short run time and variable internal temperatures. I insulated the outside of the firebox and cooking chamber with 2.5 inch of fiberglass house insulation covered by sheet metal. Both problems solved! It will run 6-7 hours on one charcoal load at 225 °F. Temperature variation is within 30 °F.

Maybe insulating the smoker of yours would help too.

Yes, the plastic covering on the insulation burned up but the sheet metal holds it in place and the fiberglass is fine.

Maybe something like this would help. I had a small, New Braunfels off set smoker. It had problems with length of run as well as 130 F temperature variation inside. I insulated it, along with some other modifications, and now I can maintain smoking temperatures for up to about 6-7 hours, up from about 2.5.

I can post a photo and even an article I wrote if Jeff can tell me how. It uses far less charcoal now too.

Thanks for your comment Cliff. If you are able to upload a photo image that would be great.

Many thanks
Nigel

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Tim
October 5, 2014 at 5:51 pm

Nigel,

Just get an electric smoker with a digital thermostat. Some say it is cheating, but the meat tastes the same and you don’t get inconsistent cooking times. The only draw back with electric is you will lose the “smoke ring” that competition smokers are looking for. Set it and watch football. Doesn’t get much better.

I have found that electric cabinet smokers are by far the easiest method of smoking. Set the temp and the time, and the rest is the easy part. Finding good rubs, and good woods become the focus. I refill with wood every couple hours through a side load access and I use a digital remote thermometer so I can stay out of the smoker until target temp is reached. My experience is that that ribs from my electric smoker taste as good, if not better than any propane or wood fired ribs I have ever had. I have smoked some awesome foods and the unit I have cost about $159 delivered and is a 30 cuin size.

I’ve always found that the 3-2-1 method and the 2-2-1 method for spare ribs and baby backs, respectively, gets them in the ballpark of being done. X hours of just straight smoking, 2 hours wrapped tightly in foil, and 1 hour straight smoking again.

I feel somewhat silly asking this, but there's a debate going on in my house. If I cut a 10 pound pork butt into two 5 pound pieces and smoke both of them at the same time, should I expect them to take approximately 7 1/2 hours to cook or 15? Or something between the two times? (i understand the point about cooking to temperature, not to time, just want to know how much time to allow…) Thank you.

This is a valid question and the answer is that it depends entirely on the thickness of the meat. The amount of time that it takes to cook is based largely on the amount of time required for the heat to overcome the cold of the meat and reach the center where it can raise the temperature of the meat to it’s done temperature (in this case: 205 degrees F.)

Cutting the meat in halff will decrease the thickness of the meat to some extent (depending on which direction you cut it) and I would expect it to get done quite a bit faster than if it is left whole.

Without getting much more scientific than I already have, I would venture to say 8-10 hours would be a good estimate.

Keith, try not to exceed 12 to 13 pounds on a turkey to be smoked. Bacteria is the reason. A 16 pounder might not get you sick, but you just don't know. It's too iffy because it takes too long to get up to a safe temperature. Better to smoke two 10 pounders and have some leftovers!

love the newsletter! i was wondering if by now since u hav smokd more & more meat, u mite hav a much broader smoke table than what i hav.the ine i hav hav is ur page which i use regularly when i smoke,havn't gone wrong yet usin it. hav u ever smokd a expensive side of beef, porterhouse, filet to c how it wood turn out? thnks for the news letter!

I use whatever wood I have available and in the mood for but I really like pecan. I have used Mesquite, HIckory, Pecan, and even fruit woods and it all seems to work really well with pulled pork. You can always mix a fruit wood with another type of wood to come up with combinations such as pecan/cherry or Hickory/Apple. Do this at a 50:50 ratio.

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